Peppermint Brownies

I’m not usually a huge fan of peppermint unless it’s paired with chocolate, and one of my favorite things to make this time of year are peppermint frosted brownies:

Brownies:
1 1/4 c butter or margarine
6 (1-ounce each) squares unsweetened baking chocolate
3 c granulated sugar
4 large eggs, slightly beaten
1/2 tsp peppermint extract
2 1/2 c all-purpose flour
1/2 tsp salt

Frosting:
1 c powdered sugar
2 Tb butter or margarine, softened
1/8 tsp peppermint extract
1 to 2 Tb milk
1 drop red food color, if desired

Heat oven to 350°F. Grease bottom only of 13 x 9-inch baking pan. Set aside.

Melt 1 1/4 cups butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth (6 to 10 minutes). Remove from heat; stir in sugar. Add eggs and 1/2 teaspoon peppermint extract; beat just until mixed. Stir in flour and salt; mix just until all ingredients are moistened and brownie mixture is smooth.

Spread batter into prepared pan. Bake for 30 to 35 minutes or until brownie just begins to pull away from sides of pan. Cool completely.

Combine all frosting ingredients except milk in small bowl. Beat at low speed, gradually adding enough milk and scraping bowl often, for desired spreading consistency. Stir in food color, if desired, until well mixed.

Drizzle frosting over brownies. Sprinkle with crushed peppermint candies if desired, gently pressed into frosting. Cover and refrigerate to set frosting (about 30 minutes). Cut into bars.

Makes 36 brownies